Galho, a Naga Khichdi with Smoked Meat

Traditionally this dish uses only Naga rice but it can also be made with masoor dal. For a vegetarian option, make the recipe with whatever vegetable is available, and without the smoked meat. Read more about Naga cuisine here.

RECIPE: Galho or Naga Khichdi

Ingredients
250 g rice
150 g smoked pork/beef (cut or finely sliced)
1 tbsp axone/ zati  (fermented soya beans)
3- 4 different leaves like spinach, mustard greens, livino, tinga patha
1 cup of  vegetables of your choice (optional)
¼ cup Naga dhania, chopped
1 medium sized tomato, chopped
2 green chillies
Salt, to taste
Water

Method
Soak the rice in water, for an hour or more.
In a pressure cooker, add the axone/zati, tomato, green chilies, salt, and a little water, and cook the mixture for a few minutes.
Add the sliced smoked pork/beef in the mixture and cook the mixture for another 10 minutes.
Drain the water from the  rice, and add it into the axone- and smoked meat mixture.
Stir the whole mixture well and add water into it. The water level should be above the rice mixture level.
Add the vegetable leaves into the mixture and stir again. Add salt if needed.
Seal the cooker and cook with the weight, for 1-2 whistles or till very soft. Serve hot.

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